This is my second or third go at this tea. I used 7g in 100ml just off boil. Two short rinses. Man I really dig this one for sure. I am not sure where this comes from or who presses this one. Mine is YS but I have seen this cake with the same label elsewhere. Either way I am buying another. Wet leaf smells of un-iced chocolate cake. Smaller gong ting grade leaves but give pretty well. First few steeps are really nice and no wait for the goods. A very nice lightly fermented ripe taste that has such a great sweetness to the taste and nose. Hints of vanilla, chocolate, slight oak and the nice coffee bitterness (not astringent) that we expect. Its not an older ripe but has no fishiness or pond water qualities. Its ready to drink now. This one warms me and tonight that is exactly what I need. Its my hot cocoa if you will. I don’t know if its an aged and obscure tea snob’s first choice kind of tea but I personally go by the taste not the hype (with that said hyped tea can be good too :). This one does the trick and is cheap. It gave 7 or 8 steeps maybe more ( I don’t count, I just brew by color). I usually don’t try to get every little bit out of my ripe like I do sheng as I find that the fishiness does start to show its face at the end of a ripe session. Overall this tea kicks some ass to me and I would recommend.

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Tea is my offering to the muses. Fuel for song. I like Oolongs, Blacks, Shou and Sheng Pu’erh. Each were a “gateway drug” that led to the latter in that same order. I fear becoming an obsessed brew fiend though I think that I have possibly crossed that line after trying my first Pu’erh. I don’t pretend to be a knower of all things tea but hope to learn more everyday….so please feel free to share as it would be much appreciated.